Korean Beef Chuck Roast
Ingredients
- 4 pounds beef chuck, tied
- Coarse salt and freshly ground pepper
- ¼ cup safflower oil
- 1 large onion, peeled and chopped (2 cups)
- 6 large garlic cloves, peeled
- ¼ cup minced ginger
- ½ cup sake
- ¼ cup mirin
- 2 cups low-sodium chicken broth
- 3 tablespoons gochujang (Korean pepper paste)
- 4 carrots (9 ounces), cut in 2-inch pieces, halved lengthwise if large
- ½ pound shiitake mushrooms, stemmed and sliced (3 cups)
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